Peppermint Crisp Mini Tarts in Pecan and Coconut Flour Cups

Sjoe. That’s a mouthful, but so are these traditionally South African mini desserts. I have replaced the well known Tennis biscuit base with a pecan and coconut flour base to make these gluten free. I would say healthier, but we all know that this dessert is too decadent to be low-fat as well.

Final Product

Ingredients

For the Peppermint filling;

375 grams Caramel treat(a tin)

1 large peppermint crisp (grated)

500 ml whipped cream

1 mint Aero (grated)

Mint leaves to serve

For the Pecan and Coconut Flour Cups

1 1/2 cups pecan flour (or finely crush your own pecan nuts)

1 large egg

3 Tbs coconut flour

⅛ teaspoon sea salt

1/3 cup brown sugar

Method

For the Pecan and Coconut Flour Cups

1) Preheat oven to 170 °C and grease your pie dish or mini tart tins (I added a circle of baking paper to the bottom of my tins to prevent the crusts from sticking).

The Pecan/Coconut Flour Cups

2) In a bowl; mix pecan flour, coconut flour, salt and sugar.

3) Slightly whisk the egg and add to dry ingredients. Mix well until damp dough is formed.

Love,

Kerry-Leigh

About kerrydunkley

Hi, I’m Kerry. I’m a dedicated foodie and love creating fresh, delicious meals and experimenting with healthy ingredients. I’m passionate about my job as a teacher-librarian and love the challenges and changes that new technology introduces to the classroom. My kitchen is my sanctuary. If I wake up in the middle of the night, you can expect fresh scones or muffins when you wake up. I also love surfing, running, exploring mountains, horse riding, fishing and drawing. I share my home with my brilliant web-designer boyfriend and three offbeat yet adorable bunnies.